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egrett Rost

This is an excerpt from Two Fifteenth-Century Cookery-Books
(England, 1430)
The original source can be found at the University of Michigan's "Corpus of Middle English Prose and Verse"

Egrett rost. Capitulum cxij. Breke an egrettes nekke, or cut the rofe of hys mouth, as of a crane, and scalde hym, and draw hym as an henne; and cutt of hys wynges by the body, and the heued and the necke by the body, and folde hys legges as a bitore, and rost hym: and no sauce butt salt.


Other versions of this recipe:

An Egret rost (A Noble Boke off Cookry)

Egrete rosted (Two Fifteenth-Century Cookery-Books)

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